Italian-Style Burger with Tomato Jam

What’s not to love about a rich, juicy, meaty hamburger that drips down your arm in delight and fills your mouth with flavor? Originally, the hamburger was just a ground beef patty on a bun, but in recent years we’ve seen chefs all over the country put their unique spin on a classic burger.

Today, I would like to put my own personal Italian spin on a classic burger and see if it is worth it. My idea is to take the classic components of a burger, that being a beef patty, cheese, lettuce, tomato and onion, but serve them in a unique way. My idea is to do a tomato jam, some Emmental cheese, fresh arugula, a simple mustard aioli, and since I love bacon on a burger I will also do some crispy prosciutto.

It sounds like a lot, but the tomato jam can be done the day before and if you already know how to cook great burgers then it should be a snap!

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Makes 4 burgers plus extra tomato jam

For the Tomato-Onion Jam:

• 2 pounds of large ripe tomatoes, diced

• 1 red onion, diced

• 1 cup brown sugar

• 1 lemon, juiced

• 3 garlic cloves, minced

• 2 whole basil sprigs, stems and all

• 1 tsp salt

• 1/2 tsp chili flakes (or more if you like it spicy)

For the Burger Patties:

• 1 1/2 pounds 80/20 ground beef

• 4 garlic cloves, minced

• 1 tbsp minced fresh rosemary

• 1 tbsp minced fresh sage

• 2 tsp salt

• 2 tsp pepper

• Vegetable oil

• 8 thin slices of prosciutto

• 1 cup shredded Emmental cheese (Or fontina, or gruyere. I have yet to find a cheese that doesn’t taste great on a burger)

For Assembly:

• 4 hamburger buns, split in half

• 1/2 cup mayonnaise

• 1/4 cup Dijon mustard

• 2 tsp Worcestershire sauce

• Pickle slices

• Fresh arugula

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1. Combine all ingredients for the tomato-onion jam in a large saucepan. Bring that to a boil, then reduce to a simmer and let it go for about 20-30 minutes, stirring occasionally, or until it’s become a thick jam-like texture, almost a ketchup consistency.

2. For the burgers, combine the ground beef with the garlic, herbs, salt, and pepper, then divide and shape the mixture into 6-ounce patties.

3. Heat a wide skillet, cast iron if possible, with a thin layer of oil over medium heat then, working in batches, fry the prosciutto for about 2 minutes per side, until it’s brown and crisp. Remove to paper towels and set aside.

4. Once all of the prosciutto is fried, add more oil to the skillet then add the burger patties. Cook the burgers for about 3-5 minutes, or until the first side is well-browned. Flip each burger, then top with some of the cheese and let that go for another 3-5 minutes, until the cheese is melted and the burgers are cooked to your liking. Set the burgers aside to rest.

5. While the burgers rest, toast the buns in the reserved skillet until they’re all golden. Also, combine the mayonnaise, mustard and Worcestershire in a small bowl.

6. When everything is ready, spread some of the mayo mixture onto the bottom buns and some of the tomato jam on the top buns. Follow this by the pickle slices, arugula, the burger patties, and lastly the crispy prosciutto.